Top 10 Kitchen Safety Tips

Summary

In this informative session, Je Fernando Moieka from Coffee Online.com shares the top 10 safety and sanitation tips for kitchens, essential for both professional chefs and home cooks. The tips include proper staff training, frequent hand washing, washing produce, correct food storage and refrigeration, cooking to the right temperatures, cleaning and sanitizing surfaces, self-health inspections, knowing local health codes, regular temperature checks, and inspecting incoming food shipments to ensure a safe and hygienic kitchen environment.

Takeaways

• 👨‍🏫 Proper training for managers and staff is crucial for ensuring everyone understands kitchen safety and sanitation rules.
• 👐 Washing hands frequently is essential to prevent cross-contamination and foodborne illnesses.
• 🍎 Washing all produce is vital to remove potential contaminants from the farming process.
• 🧊 Correctly storing and refrigerating food at the right temperatures prevents the growth of harmful bacteria.
• 🍗 Cooking food to the proper temperature is key to kill bacteria and avoid foodborne illnesses.
• 🧼 Cleaning and sanitizing all food contact surfaces helps to prevent cross-contamination.
• 🤒 Performing self-health inspections can help identify and rectify issues before they become serious.
• 📚 Knowing local food health codes is important as they may vary by location and are essential for compliance.
• 🌡 Regularly checking temperatures in coolers and freezers ensures food safety and helps prevent spoilage.
• 📝 Keeping a temperature log can provide a record of food storage conditions and is useful for troubleshooting.
• 🚪 Inspecting incoming food shipments for quality and temperature is critical to prevent serving spoiled food.

Q & A

What is the first safety and sanitation tip mentioned for kitchen workers?

The first tip is to ensure that all managers and staff are properly trained and educated on safety and sanitation rules and local Health Department bylaws.

Why is hand washing emphasized as a crucial safety measure in the kitchen?

Hand washing is crucial to prevent cross-contamination and foodborne illnesses, as it removes bacteria from hands after handling raw ingredients or after using the restroom.

How does washing produce help in maintaining kitchen safety?

Washing produce helps to remove contaminants that may be present due to the use of potentially contaminated water during irrigation, thus preventing the spread of harmful bacteria.

What is the recommended temperature for storing refrigerated food to ensure safety?

Refrigerated food should be stored at a temperature below 40°F to ensure safety and prevent the growth of bacteria.

Why is it important to cook food to the proper temperature?

Cooking food to the proper temperature is essential to kill harmful bacteria and ensure that the food is safe to eat, preventing foodborne illnesses.

What does it mean to sanitize food contact surfaces, and why is it important?

Sanitizing food contact surfaces means removing all invisible bacteria in addition to visible dirt, which is important to prevent cross-contamination and maintain a safe kitchen environment.

What is a self-health inspection, and why is it recommended for kitchen staff?

A self-health inspection is when kitchen staff conduct their own health inspections using a copy of the local Health Department's inspection form or by hiring a professional service. It helps maintain high standards of cleanliness and safety.

Why is it important to know local food health codes in a kitchen setting?

Knowing local food health codes is important because they vary by location and provide guidelines on food handling, storage, and preparation to ensure food safety and compliance with regulations.

How often should kitchen staff check temperatures in coolers and freezers to maintain food safety?

Temperatures in coolers and freezers should be checked at least three times a day: at the beginning, during, and at the end of the day, to ensure food is stored at safe temperatures.

What is the significance of checking incoming food shipments for food safety?

Checking incoming food shipments is significant because it helps to identify and prevent the use of spoiled or unsafe food, which could lead to foodborne illnesses if served to customers.

Outlines

00:00

🍽️ Kitchen Safety and Sanitation Essentials

This paragraph emphasizes the critical aspects of kitchen safety and sanitation, particularly in professional settings. It underscores the importance of training for managers and staff to ensure they are knowledgeable about safety rules and local health department regulations. The speaker highlights the necessity of handwashing to prevent cross-contamination and the need to wash all produce to avoid contamination from potentially contaminated irrigation water. Additionally, it mentions the correct storage and refrigeration of food, cooking food to proper temperatures to avoid foodborne illnesses, and the importance of cleaning and sanitizing all food contact surfaces to maintain a safe kitchen environment.

05:01

📝 Maintaining Kitchen Safety Through Inspections and Temperature Checks

The second paragraph focuses on the continuation of kitchen safety practices by performing self-health inspections and understanding local food health codes. It suggests obtaining a blank copy of the food or restaurant inspection form from the local Health Department or hiring a professional service to inspect the kitchen. The paragraph also stresses the importance of regularly checking temperatures in coolers and freezers and keeping a temperature log to ensure food safety. Lastly, it discusses the need to inspect incoming food shipments to prevent serving spoiled or unsafe food, which could lead to health risks for guests and damage the reputation of the kitchen.

Keywords

💡Safety and Sanitation

Safety and sanitation refer to the practices and measures taken to ensure a clean and safe environment, especially in a kitchen setting. In the video, this concept is central to maintaining a professional kitchen's hygiene standards and preventing foodborne illnesses. For example, it is emphasized that managers and staff must be educated on safety and sanitation rules and bylaws.

💡Proper Training

Proper training is essential for ensuring that all kitchen staff understand and adhere to safety and sanitation protocols. The video stresses that managers must be well-trained to effectively train their staff, which is crucial for preventing mistakes that could lead to health risks for consumers.

💡Handwashing

Handwashing is a fundamental hygiene practice highlighted in the video as critical in preventing cross-contamination and foodborne illnesses. It is mentioned that hands should be washed after using facilities, touching hair or face, and especially after handling raw ingredients like chicken, beef, and fish.

💡Washing Produce

Washing produce is important to remove potential contaminants that may be present due to the use of contaminated water during farming. The video explains that failure to wash fruits and vegetables can lead to the continuation of cross-contamination in the kitchen.

💡Proper Storage

Proper storage of food involves keeping it at the correct temperature to prevent spoilage and bacterial growth. The video mentions that refrigerated food should be kept below 40°F to maintain safety, and the placement of raw and cooked foods in the refrigerator should be organized to prevent cross-contamination.

💡Cooking Temperatures

Cooking food to the proper temperature is vital for killing harmful bacteria and ensuring food safety. The video provides specific temperature guidelines for cooking chicken, beef, and other meats, emphasizing the risk of foodborne illnesses from undercooked food.

💡Clean and Sanitize

Cleaning and sanitizing food contact surfaces is distinguished in the video as two separate but complementary processes. Cleaning removes visible dirt, while sanitizing eliminates invisible bacteria, both of which are necessary to maintain a hygienic kitchen environment.

💡Self-Health Inspection

Self-health inspection is the practice of conducting one's own establishment's health inspection to ensure compliance with health codes. The video suggests obtaining a copy of the inspection form used by the local Health Department or hiring a professional service to perform these inspections.

💡Local Health Codes

Local health codes are the regulations specific to a region that govern food safety and sanitation practices. The video emphasizes the importance of knowing these codes to ensure that all kitchen operations are in compliance and to avoid potential health risks.

💡Temperature Checks

Regular temperature checks in coolers and freezers are crucial for monitoring food storage conditions and preventing spoilage. The video recommends keeping a temperature log to track these conditions and ensure food safety.

💡Incoming Food Shipments

Checking incoming food shipments is important to ensure that the food received is safe for consumption. The video warns against the risks of serving spoiled or unsafe food and stresses the importance of inspecting food upon arrival to prevent health issues.

Highlights

Proper training and education of managers and staff on safety and sanitation rules is crucial for a professional kitchen.

Managers must be well-trained to effectively train their staff on the right safety practices.

Hand washing is essential to prevent cross-contamination in the kitchen.

Washing hands after handling raw ingredients and after using the restroom is critical.

All produce should be washed thoroughly to remove potential contaminants.

Proper food storage and refrigeration at the correct temperatures are vital for food safety.

Raw materials should be stored at the bottom of the cooler, and cooked food at the top.

Cooking food to the correct temperature is essential to kill harmful bacteria.

Cross-contamination can be prevented by cleaning and sanitizing all food contact surfaces.

Performing self-health inspections can help maintain high standards in the kitchen.

Understanding local food health codes is important for compliance and safety.

Regularly checking temperatures in coolers and freezers ensures food safety.

Maintaining a temperature log helps track and maintain food safety standards.

Checking incoming food shipments for spoilage is crucial to prevent serving unsafe food.

Inspecting food shipments upon arrival helps prevent the spread of spoiled food.

Transcripts

hi my name is Je Fernando moika with is

coffe online.com thank you for joining

us today we're going to talk about the

top 10 safety and sanitation uh tips for

the kitchen the most important things

that you want to keep in mind where

you're working in a professional kitchen

but also when you're working at home in

no particular order one of the most

important things to keep in mind when

you're working especially in that

professional kitchen is to make sure

that all your managers and all your

staff are properly trained and properly

educated on the safety and sanitation um

rules and bylaws that affect not only

every kitchen but but also the local um

the local Health Department the reason

you want managers and and uh staff to be

trained is because your managers are

going to train your staff if your

managers are not well trained if they're

not properly trained they won't train

your staff the right way so all your

overly employers all your Frontline

employees won't be able to know what's

right what's wrong and what the right

things to do the second tip you want to

keep in mind is to wash your hands this

is very very important if you don't wash

your hands properly if you're not

washing your hands constantly you're

creating all kinds of haboc on footb

Ines you're creating a colge cross

contamination it's very important that

you wash your hands after you use the

facilities after you use the washroom

after you use smoke if you touch your

hair if you touch your nose if you touch

your eyes uh also especially important

to uh do it after handling raw

ingredients potentially hasard foods

like chicken like beef like fish the

third tip we want to talk about is to

wash all your produce it's very

important that you wash all your produce

all your fruits the reason it's very

important is because uh when the farmers

uh irrigate their fields sometimes

without knowing it they use contaminated

water the the water can be contaminated

that contam contaminates uh the produce

then if it gets to you and you don't

wash it if you don't wash it before

using it then you just kind of continue

that Crush contamination the fourth

thing we're going to talk about is to

how to properly store and refrigerate

food it's very important that we keep

the food at the right temperature hot

food hat cold frood cold so stuff that

needs to be refrigerated needs to be

under 40° that is all your Dairy some of

your produce all your chicken your beef

all Seafood all the stuff that's uh

easily perishable if it is to be under

40° you also want to make sure that you

keep it in the right position in the

cooler you want to make sure that all

your raw material is at the bottom all

your uh final prepared cook ready to eat

food is at the at the top tip number

five to keep in mind is to cook food to

the proper temperature it's very

important again these are in no

particular order so this is actually one

of the most important things that you

want to keep in mind cooking the the

food to the temperature should be

chicken 165 degrees beef any depending

on the temperature of the beef anywhere

from 115 to 140 you want to make sure

that everything is cooked to the right

food again food hot cold food cold if

you cook something and it's undercooked

for example chicken if you don't cook

chicken to 165 degre the chicken is

going to be raw that's going to you feed

that to someone someone eats raw chicken

that can create a whole case of football

eares football football inless outbreak

so you want to make sure that you want

to cook the food to the right

temperature right food to the right

temperature all the time very important

tip number six is to clean and sanitize

all food contact surfaces this means

tables this mean uh the the coolers this

mean mean the oven this means the uh

stove you want to make sure that

everything is clean and sanitized

there's a big difference between having

something clean and having something

sanitized if it's clean the visible dirt

is not there anymore that means being

clean sanitation means to sanitize means

to remove all the invisible bacteria so

you always want to make sure that you

have clean tower that you can clean with

you also want to make sure that you have

some sort of uh sanitation solution for

your cutting boards for your tables for

your

stove this is going to prevent cross

contamination this is going to make that

you keep a clean environment and it's

going to keep a safe kitchen tip number

seven is to perform self- health

inspection what that means is basically

that you are doing your own health

inspection and your own establishments

one of the ways to do it is to go to

your local Health Department once you go

to your local Health Department ask him

for a copy of a food or restaurant uh

inspection what this is going to get is

going to be a blank copy of the

inspections that the food Health

Department uses to inspect your

restaurants another way of doing it is

to reach out to uh local constractor

there's companies out there that

specifically do all they do is they go

around and they inspect restaurants

inspect professional kitchens the eighth

tip is to know your local food Health

coats okay knowing your local food

health cods is very important kind of

wraps up a lot of the stuff that we've

been talking about if you know your

local food Health codes some of the food

Health codes differ from one location to

another the ninth tip is to regularly

check temperatures this means

temperatures in your coolers in your

freezers one way to do it one way to

ensure that you're are constantly

keeping track of everything that's

happening happen in your cooler in your

food storage facilities is to keep a

temperature log in your coolers take

temperatures at the beginning of the day

at sometime during the middle of the day

and before every the last person goes

off three times a day is going to ensure

that you know exactly that if something

were to go wrong with your freezer or

your cooler you know exactly when the

last time that you check that food it's

going to give you enough of a period to

save whatever food can be safe is going

to know that you're going to know that

if the freezer went out last night at

midnight and it's now 8:00 p.m. at at

night and you just noticed that the KN

went out then you know that that food is

no longer safe to eat so keeping proper

record of all your temperatures in your

freezer your cooler all your food uh

storage facilities is going to help you

keep a safe Kitchen Number 10 is to

checkle your incoming food shipments

this is very very important as well if

you are receiving food that's already

spoiled food that's not safe to eat if

you don't check it when it comes into

your door then there's no way you can

backtrack it there's no way you can um

prevent it from happening as he goes out

to the guest you always always want to

make sure that everything comes out at

the right temperature it should be um

make sure that for example your fish

your fish is know your spoil if you

receive a spoiled fish at the door that

fish is going to be a spoil and when you

serve it's going to be a spoil therefore

you're going to cause uh people to get

sick it's going to be your your kitchen

is no longer going to be safe so

preventing at the door is very important

is it's one of the most important things

to do uh always making sure that you

receive proper food at the proper uh

shipments at the proper temperatures in

the proper condition